Yellow Curry Prawns
Thomas J. Story
Curry paste is a prime example of the kitchen adage that from scratch is always best. The aromatics are unrivaled when using fresh ingredients, plus using a mortar and pestle is a great way to get out your pent-up frustrations. If you haven’t yet utilized krachai, a pungent medicinal rhizome also known as fingerroot, now is a fantastic time to start. The root, which resembles a hand, can be found in many Asian supermarkets, and of course ordered online.
This recipe, and others like it, can be found in the article “This Might Be the Best New Thai Restaurant in the Country. And We’ve Got Their Recipes.”
How to Make It
1
Make the curry paste. Put all the paste ingredients in a mortar and slowly pound with a pestle until they combine into a paste. Store remaining paste in a Mason jar and refrigerate for up to two weeks.
2
Make the curry. In a saucepan over medium heat, add coconut milk and curry paste. Bring to boil, then add fish sauce, tamarind, and palm sugar. Taste the curry, seasoning with more tamarind or palm sugar as needed. Then add cauliflower, prawns, and garlic. Turn off heat, then add torn betel leaves and Thai chiles. Squeeze a slice of lime and sprinkle salt to finish. Serve in an 8-inch coupe bowl.
Ingredients
FOR THE CURRY PASTE (Makes approximately 1 1⁄2 cups)
2 tbsp lemongrass, thinly sliced
1 tbsp galangal, thinly sliced
2 tbsp turmeric, thinly sliced
1 tbsp dried Thai chile
½ cup thinly sliced shallots
2 tbsp thinly sliced garlic
½ cup pickled krachai
FOR THE CURRY
4 cups coconut milk
½ cup yellow curry paste (ingredient above; directions top right)
2 tbsp vegan fish sauce
1 tbsp tamarind juice, plus more to taste
1 tbsp palm sugar, plus more to taste
¼ lb cauliflower florets
4–5 whole prawns, shell removed
1 tbsp thinly sliced garlic
4 betel leaves, torn
2 fresh Thai chiles, minced
salt to taste
1 lime, quartered
Directions
1
Make the curry paste. Put all the paste ingredients in a mortar and slowly pound with a pestle until they combine into a paste. Store remaining paste in a Mason jar and refrigerate for up to two weeks.
2
Make the curry. In a saucepan over medium heat, add coconut milk and curry paste. Bring to boil, then add fish sauce, tamarind, and palm sugar. Taste the curry, seasoning with more tamarind or palm sugar as needed. Then add cauliflower, prawns, and garlic. Turn off heat, then add torn betel leaves and Thai chiles. Squeeze a slice of lime and sprinkle salt to finish. Serve in an 8-inch coupe bowl.
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